I've been reading up on fast, low-gravity beers, and I've seen that the keys to a healthy fermentation are pitching a good starter and good temperature control.
I've got a stout I started on Saturday; it's a 1.044 beer that I pitched a good starter to. Picked up right away, bubbled like mad for a day and then finished up at 1.014, one point above my expected FG. I need to do a second check to confirm that it's stable, but (pending that) would it adversely affect the finished beer to bottle it?
My samples haven't shown any off-flavors at this point, so I'm not sure how much the yeast will clean up.
Normally I'd just let it go for three weeks as normal, but my dad will be in town this weekend (seven days from brewing) and it'd be fun to bottle with him.
I've got a stout I started on Saturday; it's a 1.044 beer that I pitched a good starter to. Picked up right away, bubbled like mad for a day and then finished up at 1.014, one point above my expected FG. I need to do a second check to confirm that it's stable, but (pending that) would it adversely affect the finished beer to bottle it?
My samples haven't shown any off-flavors at this point, so I'm not sure how much the yeast will clean up.
Normally I'd just let it go for three weeks as normal, but my dad will be in town this weekend (seven days from brewing) and it'd be fun to bottle with him.